Schiacciatine di Agnello e Patate sulle Brace

• 3 fat cloves garlic, peeled and crushed
• 1 1/2 tablespoons fresh rosemary leaves
• 1 tablespoon coarse sea salt
• 2 ounces pancetta
• 1 pound lamb, cut from the leg, finely minced
• 5 ounces fresh pork fat, ground
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 4 medium red- or white-skinned potatoes, boiled in sea-salted water until tender, peeled and mashed
• 1 1-inch stick of cinnamon, ground
• 1/3 cup dry white wine
• Extra-virgin olive oil

1. With a mezzaluna or a very sharp knife, mince the garlic, rosemary, sea salt, and pancetta together to make a paste.
2. In a large bowl, combine the paste with all the other ingredients save the wine and the olive oil, mixing them, kneading them with your hands, urging them into a fine, fragrant mixture.
3. At the last, add the wine, blending it in thoroughly.
4. Cover the mixture tightly with plastic wrap and permit its flavors to develop and mature overnight.
5. Shape the mixture into oval sausages, 3 inches long and 1 1/2 inches thick.
6. Brush them lightly with the oil and roast them over the red/white embers of a wood fire.
7. Pan-sauteed in olive oil, they are nearly as good.

garlic, rosemary, salt, pancetta, lamb, pork fat, pepper, potatoes, cinnamon, white wine, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/schiacciatine-di-agnello-e-patate-sulle-brace-391171 (may not work)